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Ingredients
Vegetable Skewers with Potatoes
- For the vegetable skewers
- 2 Sweet corn cob
- 300 grams Eggplant
- 300 grams Cherry tomatoes
- 1 garlic clove
- lemons
- 4 Tbsps olive oil
- 1 Tbsp Tomato paste
- peppers (freshly ground)
- rosemary (for garnish)
- 8 Wooden skewers
- For the potatoes
- 4 potatoes
- salt
- peppers (freshly ground)
- 3 Tbsps vegetable oil
For the vegetable skewers, soak wooden skewers in water. Shuck corn and cut the cobs into about 2 cm (approximately 3/4-inch) thick pieces. Blanch pieces in boiling water for about 10 minutes. Then drain, rinse in cold water and drain.
Rinse eggplant, trim and cut into 2 cm (approximately 3/4-inch) thick pieces. Rinse cherry tomatoes.
Thread corn, eggplant and cherry tomatoes alternately on skewers. Peel garlic, squeeze through a garlic press and combine with lemon juice, tomato paste, olive oil and pepper to taste.
Place the skewers in a shallow dish and brush with the marinade. Cover and marinate about 1 hour.
For the potatoes, cut the potatoes lengthwise into slices, season with salt and pepper and mix with oil.
Place the skewers and potatoes on oiled aluminum foil and cook on a preheated grill for 8-10 minutes, turning occasionally and brushing with the marinade. Season the skewers with salt and pepper, sprinkle with rosemary and serve immediately with the potato wedges.